Synopsis

The third installment of the Eckert Family Cookbook Series features fresh, seasonally focused recipes from their spring harvest. From Strawberry Preserves to Chicken and Asparagus Stir-Fry, The Eckert Family Spring Cookbook covers every category from salads through desserts. Recipes highlight spring ingredients harvested from the fields and garden including strawberries, asparagus, herbs, garlic, onions, and rhubarb. Delicious family favorites include Eckert’s Strawberry Rhubarb Sauce, Grilled Pork and Onion Kabobs, Roasted Asparagus with Prosciutto, and Chicken Salad with Pesto Vinaigrette. Tips and techniques for preparation and freezing also fill this volume, the latest showing that eating locally grown foods has been a tradition for the Eckerts!

Jill Eckert-Tantillo is vice president of Marketing and Food Services for Eckert’s. Angie Eckert is vice president of Retail Operations for both the Country Store and the Garden Center for Eckert’s. Both Jill and Angie love to prepare meals for family and friends using the freshest ingredients of the season. They believe the best family memories are made around the dinner table.

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